Cheescake Factorys Coconut Cream Cheesecake Recipes

COCONUT CREAM CHEESECAKE (COPYCAT)

Steps:

• Preheat oven to 325°F.
• Puree coconut and cream in blender for 4 minutes; set aside to cool.
• Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• Bake for 25 minutes, or until golden brown.
• Cream together cream cheese and 1-1/2 cups sugar.
• Stir in cooled puree.
• Slowly stir in eggs and yolks.
• Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
• Pour into prepared crust.
• Bake until sides of cake are dry and center is set, about 1 hour.
• Allow cheesecake to cool for 30 minutes.
• Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• Bake for 10 minutes.
• Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• Sprinkle coconut flakes over top before serving.
• Enjoy!

COPYCAT CHEESE CAKE FACTORY COCONUT CREAM CHEESECAKE

Steps:

• Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.
• Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
• Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
• Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time.
• Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour.
• Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.

CHEESCAKE FACTORY'S COCONUT CREAM CHEESECAKE

Steps:

• Directions
• Preheat oven to 325°F.
• Puree coconut and cream in blender for 4 minutes; set aside to cool.
• Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
• Bake for 25 minutes, or until golden brown.
• Cream together cream cheese and 1-1/2 cups sugar.
• Stir in cooled puree.
• Slowly stir in eggs and yolks.
• Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
• Pour into prepared crust.
• Bake until sides of cake are dry and center is set, about 1 hour.
• Allow cheesecake to cool for 30 minutes.
• Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
• Bake for 10 minutes.
• Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
• Sprinkle coconut flakes over top before serving.
• Enjoy!

COCONUT CHEESECAKE

Steps:

• Preheat oven to 400°F.
• To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
• Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
• Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese with electric mixer at high speed until fluffy.
• Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
• Gradually beat in cream of coconut.
• Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust.
• Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
• Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip.
• Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder.